vanilla surprise cupcakes with fruit glaze

The surprise? Cannellini beans replace some of the butter in this recipe cutting the fat from 9g to only 3g per cupcake!

the goods:

3 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 can (15.5 ounces) cannellini beans, rinsed and drained

1/4 cup (1/2 stick) unsalted butter, room temperature

2 cups granulated sugar

2 large eggs, plus 2 large egg whites

1 cup buttermilk

1 tablespoon pure vanilla extract

3 cups confectioners' sugar, sifted

1/4 cup fruit puree (from 9 ounces fruit, thawed and drained if using frozen, then puree in blender until smooth and pass through a fine-mesh sieve.)

Preheat oven to 350 degrees. Line 24 standard muffin cups with paper liners. In a large bowl, whisk together flour, baking powder, baking soda, and salt. In a food processor, combine beans, butter, and granulated sugar; process until smooth. With machine running, add eggs and egg whites and process until incorporated. Stir into flour mixture until well combined. Stir in buttermilk and vanilla.

Divide batter among muffin cups and bake until puffed and set, about 17 minutes. Transfer cupcakes to wire racks and let cool completely.

Whisk together confectioners' sugar and fruit puree until smooth. Dip top of each cupcake into glaze, letting excess drip off. Let glaze set 15 minutes before serving.